Ingredients portion 12
Sweet pepper 3000 g
Tomatoes 900 g
Carrots 3 pieces
Onions 4 heads
Garlic 1 head
Pork fat 70 g
Sweet paprika 1 tablespoon
White wine vinegar 3 tablespoons
Sugar 2 tablespoons
Salt 1 tablespoon
Cooking instructions 1 hour and 20 minutes
1 In a suitable container, melt the lard until crispy.
2 In the melted lard, fry the onion cut in half rings until transparent, then add the finely chopped carrots and a tablespoon of dried paprika. Stir.
3 After a minute, add the wide strips of pepper, stir, and after another minute, add the tomatoes. You can skin them if you wish, but that’s burglary.
4 Reduce the heat, cover and simmer for 30-35 minutes. Then add the minced garlic, vinegar, salt and sugar. Stir very gently. Put the lid back on and simmer for another 8-10 minutes.
5 The taste should come out very rich, and even a little “too much” is normal. It will stabilise later on as it cools. Let it cool and put it into sterilised jars. Consume it cold.
Recipe tip Even better if you use bell peppers of different colours.
